Preheat oven to 375 degrees. Spray a muffin pan and set aside.
Slice and peel the apple, chop carrots and add both to the blender. Add banana, dates, vanilla, sunflower oil, and pulse until blended.
**you do not want to create a liquid, so do not blend on high**
Pour the blended mixture into a mixing bowl. Add sliced almonds, cinnamon, nutmeg, ginger, cloves, flaxseeds, baking soda, salt, and combine well.
Evenly distribute the muffin batter into the greased pan. (about 1/2 cup in each)
Bake 30 minutes.
Place muffins in the refrigerator for 30 minutes to cool and firm.
**For best results, store the muffins in the refrigerator.